Soft Cookies

My husband loves molasses cookies. We have been married for nearly twenty years and I just learned this about three weeks ago.

I have never made molasses cookies as I didn’t know he liked them. How odd that he never shared how much he liked them.

Generally, molasses cookies are hard and crispy. I prefer a soft cookie, so maybe that is why I don’t really make them.

This recipe is very different than the traditional molasses cookie. To start, they are soft. And they stay that way.

I used fall and Halloween cutters. I figured I might as well embrace the season - much as I prefer warm weather!

Boiling the molasses with the shortening makes a molasses syrup. I believe this gives the cookies a stronger molasses flavor. The vinegar also enhances that molasses flavor.

The recipe does make a lot of cookies! I sent them all to work with my husband.

I think this would be a lovely cookie for the holidays!

MOLASSES COOKIES

1 Cup Sugar

1 Cup Shortening

1 Cup Light Molasses

1 Tablespoon Vinegar

6 Cups Sifted Flour

1/2 Teaspoon Salt

1 Teaspoon Baking Soda

1/2 Teaspoon baking Powder

1 Teaspoon Ginger

1 Teaspoon Cinnamon

2 Eggs, Beaten

Combine sugar, shortening, molasses and vinegar in a saucepan. Bring to a boil then cook 2 minutes. Cool. Sift together flour, salt, baking soda, baking powder and spices. Add eggs to cooled molasses mixture. Add dry ingredients and mix well. Chill several hours. Roll on a lightly floured board to 1/8 inch thick. Cut with desired cutter and place on greased baking sheets. Bake in a 375 degree oven for 8 to 10 minutes.